Made with AI
Crispy Spicy Crab Penne Cakes with Swiss White Sauce
60 min 644 kcal per serving Advanced
Ingredients
4 Servings
- Dry penne pasta275 g
- Halal crab meat500 g
- Red bell pepper, finely diced200 g
- Onion, finely diced150 g
- Cilantro, chopped40 g
- Alcohol-free halal white sauce400 g
- Swiss cheese made with microbial rennet, grated150 g
- Large eggs3 large
- Halal breadcrumbs60 g
- Olive oil15 ml
- Jalapeno pepper, minced60 g
- Cayenne pepper5 g
Instructions
- 1
Bring a large pot of water to a boil. Add the penne and cook until just al dente according to the package directions. Drain thoroughly and allow it to cool for 10 minutes.
- 2
Coarsely chop the cooled penne into shorter pieces so the cakes will hold together more easily.
- 3
Place the crab meat in a large mixing bowl and check carefully for any shell fragments.
- 4
Add the chopped penne, diced red bell pepper, diced onion, cilantro, minced jalapeno, cayenne pepper, eggs, breadcrumbs, and 50 g of the grated Swiss cheese to the bowl.
- 5
Mix gently but thoroughly until the eggs and breadcrumbs are evenly distributed. Let the mixture rest for 10 minutes so the breadcrumbs can absorb moisture.
- 6
Divide the mixture into 10 to 12 portions. Compress each portion firmly and shape it into a cake approximately 2 cm thick.
- 7
Heat the olive oil in a large nonstick skillet over medium heat. Working in batches if necessary, cook the cakes for 4 to 5 minutes on each side, turning carefully, until crisp, golden brown, and hot in the center.
- 8
